Off the Page
A blog on Canadian writing, reading, and everything in between

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Small Courage: Parenting Memoirs
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The Chat with Kimiko Tobimatsu
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A Record of Literary History: Best Canadian Poetry 2020
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The Donair: Canada's Official Food?
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Notes From a Children's Librarian: Questions, Questions
Great picture books that engage with questions and encourage readers to think about answers.

Most Anticipated: Our 2021 Spring Fiction Preview
Exciting debuts, and new releases by Christy Ann Conlin, Pasha Malla, Eva Stachniak, Jael Richardson, and more.
Results for keyword: “a taste of haida gwaii”
Summer Eats: Dulce de Leche Buttermilk Ice Cream
You know how there are people who talk about reading cookbooks in bed, just for the pleasure of the reading? Susan Musgrave's A Taste of Haida Gwaii is precisely the kind of cookbook they're talking about. For example, the chief appeal of the following recipe for Dulce de Leche Buttermilk Ice Cream is not actually the inevitable delicious, but lines like, "When things end up burnt in my kitchen there isn’t usually a happy ending. My burnt messes never end up starring in a Winning Desserts of the World cookbook. They go over the cliff onto the riverbank where the ravens and eagles do daily fly-by’s hoping for a fiasco in my kitchen."
Amazing.
But yes, enjoy the ice cream too. Technically (by which we mean seasonally, and not by the school calendar) there still remain weeks and weeks of summer.
*****
I have combined Smitten Kitchen’s Buttermilk Ice Cream and Dulce de Leche Ice Cream recipes to come up with a recipe that is the best of both worlds.
Serves 4
Ingredients
1 cup (250 mL) heavy cream
3/4 cup (190 mL) dulce de leche (purchased, or homemade, see Aside)
6 large egg yolks
1 cup (250 mL) buttermilk
1 tbsp (15 mL) vanilla or one whole vanilla bean, scraped and simmered with the cream
Pinch of salt
Sprinkling of edible gold flake …
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Summer Eats: Dulce de Leche Buttermilk Ice Cream
You know how there are people who talk about reading cookbooks in bed, just for the pleasure of the reading? Susan Musgrave's A Taste of Haida Gwaii is precisely the kind of cookbook they're talking about. For example, the chief appeal of the following recipe for Dulce de Leche Buttermilk Ice Cream is not actually the inevitable delicious, but lines like, "When things end up burnt in my kitchen there isn’t usually a happy ending. My burnt messes never end up starring in a Winning Desserts of the World cookbook. They go over the cliff onto the riverbank where the ravens and eagles do daily fly-by’s hoping for a fiasco in my kitchen."
Amazing.
But yes, enjoy the ice cream too. Technically (by which we mean seasonally, and not by the school calendar) there still remain weeks and weeks of summer.
*****
I have combined Smitten Kitchen’s Buttermilk Ice Cream and Dulce de Leche Ice Cream recipes to come up with a recipe that is the best of both worlds.
Serves 4
Ingredients
1 cup (250 mL) heavy cream
3/4 cup (190 mL) dulce de leche (purchased, or homemade, see Aside)
6 large egg yolks
1 cup (250 mL) buttermilk
1 tbsp (15 mL) vanilla or one whole vanilla bean, scraped and simmered with the cream
Pinch of salt
Sprinkling of edible gold flake …